Preparation

Cut the onion in half then fry the cut side in a non-stick pan for 5 minutes. Prepare the broth by putting the following ingredients into 2 litres of water: the seared onion, the celery, the carrot, 4/5 stems of parsley, half a stick of cinnamon, 1 star anise, some grated nutmeg, a large pinch of rock salt (the amounts of spices shown here are designed for a delicate flavour, you can increase the amounts for a stronger taste). Simmer on a low heat while you prepare the rest. Mix the flour, egg yolks, 3 whole eggs, 2 tbsp of oil and a pinch of fine salt into a dough. Form the dough into a ball, put it into a bowl, cover it with cling film and let it rest for 30 minutes. De-bone the capon legs and remove the skin but keep it to one side. Cut the meat into small pieces. Melt the skin from the capon legs in a casserole dish with a couple of knobs of butter, then put in the pieces of leg meat and cook on a medium heat for 30 minutes. Season with salt, add three ladles of cold water and bring it back to the boil. Cook it for one hour and, if it becomes too dry, add some of the broth. Discard the capon skin. Sieve the cooking juices and add three tablespoons of breadcrumbs; blend the meat and the cooking juices together. Add an egg and mix well. Roll out the pasta dough into two sheets. On one sheet, divide the filling into balls smaller than a hazelnut. Place the other sheet on top, press delicately around each ball of filling to get the air out, seal it well and cut the ravioli with a small pasta cutter. Strain the broth with a sieve then return it to the heat. Put the ravioli into the boiling broth and let them cook for 2-3 minutes max.